Fisherman's Stew

By exdircomp

1 quart white wine
1 gallon cold water
Bones no head or tales of 8 fish
1 large onion
5 cloves garlic
1/2 inch piece of ginger
6 large shitake
tops of fennel
2 bay leaves
celery seed
parsley
carrots


Cook on low until reduced by half - add 1/2 gallon water and simmer for 30 minutes to one hour. Add the items below

Ingredients

• 2 Tbsp olive oil
• 1 each onion, large dice
• 5 each garlic clove, chopped
• 1 each red pepper, large dice
• 1 each jalapeno chiles, stemmed, seeded
• and finely diced
• 1/4 cup smoked paprika
• 1 Tbsp dried oregano
• 3 each bay leaves
• 1 Tbsp tomato paste, double
• concentrated
• 1 small can whole tomatoes
• 1 lb kielbasa sausage, sliced into half
• moons
• 1.0 lb halibut , diced
• .50 lb cod , diced
• 1/2 cup cilantro and oregano, chopped
• 2 each potatoes, peeled, and
• cubed
• 3/4 bag cleaned and cut Kale
• 1 each baguette, split and cut into four
• pieces
• 3 Tbsp garlic butter
• Salt and black pepper to taste

Preparation

Step 1

1 In a large pot, sauté the sausage, onion, red pepper, jalapeno, and garlic in the olive oil
2 Once the onions are translucent, add the smoked paprika, oregano, bay leaves, and tomato paste. Stir ingredients together
well to form a paste.
3 Add the vegetables
4 Add the fish to the pot and allow to simmer.
5 Add the kale.
6 The stew is ready when fish is cooked through. Approximately 20 minutes.
7 Stir in chopped cilantro and oregano.
8 Brush the baguette slices with garlic butter and bake in a 375F oven until golden brown.
9 Divide the stew into four large bowls. Garnish with more fresh cilantro, oregano, and the garlic toast.